These caramel blondies are filled with caramel, white chocolate and nuts for a truly decadent and delicious treat. They only take one bowl and 10 minutes to throw together.
▢½ cup caramel sauce (divided ¼:¼ cup)
▢130 g plain flour (all-purp flour) (1 cup / 4.6oz)
▢¼ teaspoon salt
▢½ cup granulated sugar (100g / 3.5oz)
▢½ cup light brown sugar, packed (100g / 3.5oz)
▢113 g unsalted butter, melted (½ cup / 1 stick / 4oz)
▢2 large eggs
▢½ cup macadamias (large ones chopped in half) (75g / 2.7oz)
▢½ cup white chocolate chips (90g / 3.2oz)
For best results, always weigh ingredients where a weight is provided
▢ Medium mixing bowl
▢ balloon whisk and spatula
▢ 8 inch square baking pan
Preheat your oven to 180C / 350F / 160C fan forced. Line an 8×8 inch square baking pan with baking paper
In a medium bowl, combine the flour, salt and both sugars in a bowl and mix well until there are no lumps left.
Lightly beat the eggs and add them to the dry ingredients. Add the melted butter and ¼ cup of caramel too then mix until just combined.
Finally add most of the macadamias and white chocolate (reserve a small handful for the top). Mix until just combined.
Pour the batter into the tin and spread out evenly. Scatter the remaining nuts and choc chips over the top. Drizzle over most of the remaining caramel, leaving just a little for drizzling over after baking.
Bake for 30 -35 minutes until the top is dry and golden. It should be soft to touch but no wobble left when you shake it.
Cool in the tin for at least 15-20 minutes before removing to cool a little more. Can be served warm or fully cooled but hold togetehr best cooled. Drizzle the remaining caramel over the top to serve.
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*Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 3-5 minutes before the recipe suggests.
Feel free to add a teaspoon of vanilla extract for a more butterscotch flavour.
These caramel blondies keep well at room temperature in an airtight container for 4-5 days.
They can be served as is and are perfect for picnics and fetes, or serve them topped with vanilla ice cream for decadent mini desserts. More Information These links will take you up to the post – just scroll down to get back to the recipe card.